Crispy Hasselback Potatoes with Tallow
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These iconic, thinly sliced spuds ensure tender perfection on the inside and potato-chip crunch on the outside. With great presentation and even better taste, you’ll find it was time well spent.
Ingredients
-
5 Tbsp Rosemary & Pink Peppercorn Tallow (plus more if needed for the pan)
- 6 medium organic russet or organic Yukon Gold potatoes (about 2 pounds)
- Salt and pepper to taste
- 2 Tbsp. chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425°F. Grease a 12-inch cast-iron pan with tallow and melt about a ⅓ cup of The Rosemary & Pink Peppercorn Tallow in a small saucepan. While the tallow melts, cut each potato crosswise into 1/8-inch-thick slices without cutting through the bottom. You want to leave about 1/4 inch of the potato intact. Arrange potatoes in the pan 1 inch apart. Brush with about 3 tablespoons of Rosemary & Pink Peppercorn Tallow. Sprinkle with salt and pepper. Cover pan with lid and bake 30 minutes.
Remove the lid and drizzle potatoes (which should have started to fan) with the remaining 2 tablespoons of tallow. Bake, uncovered until potatoes are crispy on the edges and soft in the middle, about 15 to 20 minutes. Garnish with parsley. Serve immediately with your favorite grass-fed & finished steak.
Recipe Note
Bonne Santé!
